Crunchy Antipasto Chopped Salad

The first time I brought this salad to a summer potluck, my friend Sarah actually stood over the serving bowl picking out all the pepperoncini one by one. Turns out she thought they were too spicy, but honestly, that little kick is what makes the whole thing sing.

I started making chopped salads like this after our favorite Italian restaurant stopped doing their lunch antipasto platter. It took me three tries to get the vegetable ratios right, but now I can throw this together in under twenty minutes flat.

Ingredients

• Chickpeas: These creamy little beans add protein and substance without making it feel heavy
• Cherry tomatoes: Quartering them releases all those juices that mix with the dressing
• Cucumber: Fresh crunch that balances the salty elements perfectly
• Red and yellow peppers: I use both colors because it looks gorgeous and the sweetness varies slightly
• Red onion: Finely chopped so you get the sharp bite without it overwhelming everything
• Pepperoncini: That tangy vinegar heat cuts through the rich mozzarella and salami
• Salami: Cubed small so it distributes throughout instead of clumping together
• Mozzarella pearls: Much easier than cubing fresh cheese and they stay perfectly creamy
• Black olives: Earthy saltiness that anchors all the bright fresh vegetables
• Italian dressing: Making it fresh beats anything from a bottle, plus you can adjust the garlic to your taste
• Fresh herbs: Basil and parsley right at the end keep everything tasting bright and garden fresh

Instructions

Prep all your vegetables:

Take your time dicing everything into uniform pieces so each bite has a little bit of everything

Combine the salad ingredients:

Use your largest bowl because this makes a generous amount and you need room to toss properly

Whisk together the dressing:

The mustard helps emulsify everything into a silky coating that clings to all those rough vegetable edges

Dress and toss thoroughly:

I use my hands to gently turn everything over, making sure those chickpeas at the bottom get coated too

Add the fresh herbs:

Sprinkle them right before serving so they stay vibrant and dont wilt into the dressing

Save

Last summer my niece who swears she hates salads went back for thirds of this. She said it didnt feel like diet food, just really good stuff in a bowl.

Making It Your Own

Sometimes I swap out the chickpeas for white beans when I want something creamier, or add marinated artichoke hearts if I have them in the pantry.

Serving Suggestions

This works as a light main dish or as the first course for a bigger Italian dinner. I like serving it alongside some crusty bread to soak up any extra dressing at the bottom of the bowl.

Storage And Prep

You can chop all the vegetables up to a day in advance and keep them in separate containers, but wait to dress it until right before serving.

• Keep the dressing in a jar and give it a good shake before pouring
• If taking to a potluck, pack the herbs separately and sprinkle them there
• Leftovers will keep for a day but the texture softens considerably

Save

This is the salad I turn to when I want something that feels special but comes together faster than I can order takeout.

Recipe FAQs

→ Can I make this salad ahead of time?

Yes, this salad actually benefits from sitting for 1-2 hours in the refrigerator. The vegetables marinate in the dressing and flavors meld together beautifully. However, add the fresh basil and parsley just before serving to prevent wilting.

→ What can I substitute for the salami?

For a vegetarian version, try marinated artichoke hearts, roasted red peppers, or grilled vegetables. Prosciutto, pancetta, or pepperoni also work well if you enjoy other cured meats. Chickpeas already provide plenty of protein.

→ Is this salad gluten-free?

The base ingredients are naturally gluten-free. However, always check your salami and cured meat labels, as some may contain gluten-based fillers or seasonings. Use certified gluten-free ingredients if needed for dietary restrictions.

→ How long does this salad keep?

Best enjoyed within 24 hours for optimal texture. The vegetables stay crisp, but the dressing may cause ingredients to soften over time. Store in an airtight container in the refrigerator and toss gently before serving again.

→ Can I use different vegetables?

Absolutely. Try adding radishes, celery, carrots, or fresh spinach. Grilled zucchini or eggplant work well too. Keep the total vegetable quantity similar for proper dressing coverage. Mix colors for visual appeal.

→ What dressing works best?

The homemade Italian vinaigrette with red wine vinegar and oregano is traditional. For convenience, a high-quality bottled Italian dressing works in a pinch. Balsamic vinaigrette offers a sweeter alternative if preferred.